Oyster-Vegetable Chowder

A chowder is a thick milk-based vegetable and seafood soup. This rich oyster chowder is an excellent example.

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  • 1/2 16 ounce package loose-pack frozen mixed broccoli, cauliflower, and carrots
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chicken or vegetable broth
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon white pepper
  • 2 cups whole milk
  • 1 cup half-and-half or light cream
  • 1 pint shucked oysters or two 8-ounce cans whole oysters
  • 2 - 3 teaspoons margarine or butter
Cut up any large frozen vegetables. In a 3-quart saucepan combine frozen vegetables, onion, chicken or vegetable broth, garlic salt, and white pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until vegetables are crisp-tender.
Stir milk and half-and-half or light cream into the vegetable mixture. Heat just to boiling. Add the undrained oysters. If using fresh oysters, cook over medium heat about 5 minutes or until edges curl, stirring frequently. If using canned oysters, cook until heated through.
Spoon into soup bowls. Top each serving with some of the margarine or butter. Makes 4 to 6 servings.

nutrition information

Per Serving: cal. (kcal) 278, Fat, total (g) 16, chol. (mg) 101, sat. fat (g) 8, carb. (g) 19, pro. (g) 15, sodium (mg) 417, Percent Daily Values are based on a 2,000 calorie diet
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